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21M views · 110K reactions | Even if you are 100 years old, you must know this trick! You won't buy bread anymore! Ingredients: water: 2 l (68 pt) flour: 700 g (25 oz) dried yeast: 10 g (0.4 oz) salt: 15 g (0.5 oz) sugar: 30 g (1.1 oz) vegetable oil: 30 ml (1 fl oz) toasted sesame seeds: 5 g (0.2 oz) sesame seeds: 10 g (0.4 oz) flour: 10 g (0.4 oz) | Cookrate

723K views · 15K reactions | Chocolate Chip Dessert Pizza🔥 | Luke Brown

55K views · 17K reactions | white lasagna with greens, gruyere, and garlic! ✨🍃🫶🏻 “the best damn lasagna I’ve ever had.” << review by my dad :) this one is always a HUGE hit and comes with the added benefit of lots of good-for-you ingredients: an entire back of spinach for antioxidants and a protein-rich behamel saice made with diary milk for extra protein (nearly 25 grams/serving!) it’s a cozy, comforting, and totally sastisfying meal everyone will love. enjoy! 🤍 WHITE LASAGNA WITH GREENS, GRUYERE, & GARLIC 2 cups whole milk • 2 tbsp. olive oil • ¾ cup onion, chopped • 3 tbsp garlic, minced • 1 cup mushrooms, thinly sliced • 1 tsp dried basil • 1 tsp dried oregano • ½ tsp red pepper flakes • 1 tsp sea salt, divided • 1 (6oz) bag spinach • 2 cups shredded cooked chicken • 2 cups chicken or veggie broth • ¼ cup flour • ¼ tsp nutmeg • ½ cup shredded parmesan • 6 oz no boil, oven ready lasagna noodles, broken into 2-3” pieces 1 1/4 cup gruyere or mozzarella, shredded   1. preheat oven to 375F. 2. heat a large nonstick skillet over-medium high heat; add oil, onions, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ tsp salt. sauté about 3-4 minutes, or until mushrooms softened and their liquid has mostly evaporated.   3. add fresh spinach and cook until wilted, about 10-15 seconds. remove the pan from heat and stir in chicken. 4. in a small bowl, whisk ½ cup chicken broth with flour, until a thick consistency is formed; set aside. combine remaining 1 ½  cups broth, milk, nutmeg, and 1 tsp salt in a medium saucepan and simmer over medium heat, stirring occasionally. once bubbly, add the slurry and whisk continuously.. simmer until thickened (about 6 minutes) and stir in parmesan. remove from heat. 5. pour 1/2 cup sauce into the bottom of a large cast iron skillet. top with ⅓ of the noodles, 1 cup chicken mixture, 1 cup sauce, and ¼ cup mozzarella. repeat layers three times, finishing with sauce and cheese. 6. cover the baking dish with foil and bake for 20-25 minutes, or until bubbly. | Sara Stewart, MS, CNS

Christmas Salad

Cranberry Pecan Cheese Log

463K views · 657 reactions | BROWN BUTTER SWEET POTATO PECAN COBBLER Like an elevated sweet potato casserole?!! The number one thing I would request for Thanksgiving ✨ Recipe below OR comment ‘COBBLER’ to get the recipe sent to you 🤎 #Recipe Details: For the Bottom: - 1/3 cup salted butter - 1 cup pecans, chopped Sweet Potato Cake: - 1 1/2 cups all-purpose flour - 2 1/4 tsp baking powder - 3/4 tsp salt - 2 tsp cinnamon - Optional: 1/2 tsp pumpkin pie spice - 1 cup granulated sugar - 1/2 cup milk of choice - 1 cup sweet potato puree, canned or homemade (see homemade version on my website) - 2 tsp vanilla extract Topping: - 1 1/2 cups brown sugar - 1/2 cup pecans, chopped - 1 tbsp cinnamon - 1 1/2 cups HOT water - Vanilla ice cream, for serving Instructions: Preheat the oven to 350F. Start by browning the butter for the bottom. Add the 1/3 cup of butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and pour the brown butter into the bottom of a 9x13” baking dish/pan. Spread it around, then sprinkle chopped pecans all over. Set aside. Make the sweet potato cake batter. In a medium bowl, whisk together the flour, baking powder, salt, and spices. Set aside. In a separate large bowl, whisk together the milk, sugar, and vanilla, until well combined and the sugar is mostly dissolved. Add in the sweet potato puree and whisk to combine. Then, add the dry ingredient mixture to the wet, and mix with a spatula or wooden spoon to mix until just combined and no dry bits of flour remain. Scoop or spoon the batter over the brown butter in the baking pan, being careful not to mix. For the topping, combine the brown sugar, chopped pecans, and cinnamon together in a medium bowl. Sprinkle the brown sugar topping mixture all over the batter. Then, gently our ALL of the hot water on top (this is what creates the gooey bottom while baking). Carefully place the baking pan into the oven, and bake at 350F for 45-55 minutes until golden brown and mostly set (the bottom will still be gooey). Remove the cobbler from the oven, and let cool slightly before serving. Serve warm with a scoop of vanilla ice cream. Enjoy! | Kiley O'Donnell

184K views · 21K reactions | Chipotle Chicken Mexican Street Corn Tacos 🌮 recipe ⬇️ Marinade 2 Ibs boneless skinless chicken thighs 2 tbsp chipotle pepper sauce 3-4 garlic cloves, roughly chopped 1 tsp cumin 1 tsp oregano Juice & zest of 1 lime Juice & zest of 1/4 orange A handful of cilantro 1/4 cup olive oil Mix all ingredients in a blender. Pour over chicken and marinate for as long as possible. Grill or cook on a pan medium high heat until 165F internal temperature. Mexican Street Corn 4-5 ears of corn, husk peeled 1/4 cup mayo 1/4 cup Mexican crema or sour cream 1/4 cup cilantro 1/3 cup red bell peppers, diced 3 tosp jalapeños, diced 1/3 cup cotija cheese Juice of 1 lime 1 tsp tajin seasoning Salt to taste Grill or cook corn until slightly charred. Slice kernels and mix with all other ingredients. Avocado Jalapeño Crema 1 avocado 1 jalapeño Juice of 1 lime 1 tsp garlic powder or 2 garlic cloves 1 tsp onion powder or 1/2 onion 2 tbsp milk or more to thin it out #chipotle #chickentacos #mexicanstreetcorn #elote #tacos | Alex Rios

1K views · 49 reactions | How to make Cream of Chicken Soup at Home | Jahnesta Watson

Lidia Bastianish_Lovers | Ingredients: | Facebook

47K views · 3.2K reactions | One of our favorite quick and easy holiday appetizers to serve ❤️ Comment “link” or “recipe” for full printable recipe Facebook click here: https://www.homemadefoodjunkie.com/simple-goat-cheese-appetizer-recipe/ ✨INGREDIENTS ✨ * 1-10 oz. goat cheese log (we used Costco brand) * 1 Cup chopped or crushed pistachios * 4 Tablespoons fig jam * 2 Tablespoons honey #goatcheeseappetizer #easyappetizers #easyrecipes #thanksgivingrecipes #christmasrecipes | Homemade Food Junkie

Chef Max Mariola | Fiesta Lime Chicken with Avocado Salsa 🥑🍗🍅 | Facebook

1K views · 428 reactions | 🍒 CRANBERRY SALSA WITH VEGAN RICOTTA 🍒 This festive cranberry salsa from @jackfruitfulkitchen is a must-try holiday appetizer! It’s perfectly tart, a little sweet, and adds a fresh, exciting twist to any holiday spread. Guaranteed to be a crowd-pleaser! 🎉 ✨ Ingredients Salsa 12 oz fresh cranberries 2-4 tbsp maple syrup (adjust to taste) 1/2 small red onion (finely chopped) 1 jalapeño (finely chopped) 1 cup cilantro leaves (finely chopped) 1 cup cooked and cooled beets (finely chopped, optional but delicious) 1 large garlic clove (minced) Juice of 1 large lime 1 1/2 tsp salt To Serve 12 oz vegan ricotta Crackers (gluten-free if desired) 🔥 Instructions 1. Add cranberries and maple syrup to a food processor. Pulse until finely chopped. Transfer to a bowl and add remaining ingredients. Adjust seasoning with additional salt, lime juice, or maple syrup as desired. (You can also chop all ingredients in the food processor if preferred). 2. Chill in the fridge for at least 30 minutes before serving. 3. To serve, top each cracker with a dollop of vegan ricotta and a spoonful of salsa, or set out the ricotta, salsa, and crackers for a DIY appetizer! Enjoy this fresh and flavorful holiday treat! 🌿 👉 Follow @health3living for more festive plant-based recipes! #CranberrySalsa #HolidayAppetizer #VeganRecipes #PlantBased #FestiveFoods | Healthy Living